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Eggplant Parmigiana can easily be categorized as Italian soul food or family comfort food. One of southern Italy’s most famous dishes, typical of the Campania region but also popular on the Isle of Sicily. Hearty and rustic, eggplant parmigiana warms you right down to your toes. This dish says fall is here and I know that’s true because my yard has enough leaves to fill a football field!
I ran into Walmart for dog treats and made a quick run through groceries and produce to pick up the ingredients for this recipe. I’ll be spending a few extra hours at the spice shop this week and needed some meals that would provide leftovers. Bingo – eggplant parmigiana will not only make two dinners for my man and me, but he’ll be able to pack a portion for a lunch too.
I found some beautiful eggplant in the produce section and grabbed a couple of jars of Prego Farmers’ Market® Roasted Garlic sauce. It’s got ingredients like you find at the farmers market, vine-ripened tomatoes, basil, oregano, and lots of garlic. Garlic, can’t ever have too much garlic – right? Click here to check out this fun video about Prego Farmers’ Market®. Oh…and here’s a coupon for you too! “You’re welcome!”
There is one important step to making authentic, delicious eggplant parmigiana. I’m going to take you through the process, don’t be intimidated – it’s well worth the little bit of extra time! Priming the eggplant is done ahead so it’s really no big deal! Eggplant has a bitterness that can be drawn out with salt – do not omit this step! Salting also helps keep the eggplant from absorbing too much oil during the frying process.
I love this recipe because it all comes together very easily and makes a wonderful side dish to any type of protein as well as standing on it’s own as the main course. If serving eggplant parmigiana as the main course add a crisp green salad and a hot crusty Italian loaf and call it dinner. It’s perfect for empty nesters like me and my man but is also a crowd pleaser and company worthy.
Here is how to put it together:
About to put this baby in the oven ~ this is your time to pour another glass of wine and relax while dinner is finished. Pop the loaf of bread into the oven after the eggplant parmigiana comes out, turn off the oven and allow it to cool a bit before serving.
Allowing the dish to cool a bit helps it stay together when you serve it. I made mine in stacks but feel free to layer your eggplant in the dish following the same procedure with the other ingredients. Versatile, delicious and now I’m ready to eat!
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